Roast Pork, Omerto and Wild Mushrooms

By Sylvie  

May 4, 2017

Pascal Miche -


Serves 4 - 12 hours ahead

1Rehydrate mushrooms for 12 hours in half the Omerto Moelleux; refrigerate in a covered dish to retain aromas.

2Marinate roast of pork in remaining Omerto Moelleux.


1Preheat oven to 180°C (350°F)

2Place roast in roasting pan with a dab of butter underneath; season with salt and pepper.

3Roast 1hr15 minutes.

4In saucepan, melt shallot in butter; add rehydrated mushrooms and cook until tender.

5Add liquid from marinade (Omerto Moelleux) to mushrooms and simmer 15 minutes until reduced.

6Add apple jelly and 35/100 cream, stirring, until thick.

7Add finely chopped parsley just before serving.

8Serve with scalloped potatoes or gratin dauphinois.


1 kg (2.2 lb) roast of pork

(2 cups) Omerto Moelleux

400 gr (14 oz) dehydrated wild mushrooms

125 ml (1/2 cup) 35/100 cream

30 ml (2 tbsp) butter

3 French shallots, chopped finely

Parsley, chopped finely, for garnishing

30 ml (2 tbsp) apple jelly


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